Double Crust Chicken Pot Pie Recipe

If you’re craving a classic comfort food that hugs you from the inside out, this Double Crust Chicken Pot Pie Recipe is exactly what you need. Creamy, hearty, and wrapped in flaky, buttery pastry on both top and bottom, it’s the ultimate cozy meal for any chilly day. I absolutely love how this turns out every single time, and once you try it, you’ll see why it’s a family favorite you’ll want to make again and again.

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Ingredients You’ll Need

The magic of this Double Crust Chicken Pot Pie Recipe lies partly in the simple ingredients that come together to build such depth of flavor. Each one plays an important role, and when you use fresh, quality items like unsalted butter and homemade pie crust, it makes all the difference.

• Homemade or all butter pie crust: I always choose all butter for that rich, flaky texture—homemade is best, but store-bought works in a pinch.
• Chicken breast or thighs: Thighs provide more juiciness, but breast is leaner—both cube nicely and cook perfectly in the filling.
• Carrots: Add sweetness and color—fresh is best, sliced to cook evenly.
• Celery: Brings subtle earthy crunch and balances the richness.
• Unsalted butter: Essential for making the silky gravy and browning your onions.
• Yellow onion: Sweet and mild, it melts beautifully to deepen the flavor of the sauce.
• Garlic: Minced fresh gives a lovely bright kick without overpowering.
• All-purpose flour: Helps thicken the sauce into that luscious, gravy texture you want.
• Salt and freshly ground black pepper: Balance and enhance every ingredient.
• Dried thyme leaves: This herb adds a cozy, woodsy note I can’t get enough of.
• Chicken broth or stock: I prefer reduced sodium so I can control the seasoning perfectly.
• Half-and-half: Gives creaminess and smooth richness but keeps it from being too heavy.
• Frozen peas: Just scatter them on top for a pop of color and sweetness.
• Egg wash (egg + milk): For that golden, glossy finish on the crust.
• Optional fresh thyme sprigs: Perfect for garnishing and adding that fresh herbal aroma as it comes out of the oven.

Variations

I love that this Double Crust Chicken Pot Pie Recipe is totally customizable. Depending on what you have on hand or your dietary needs, you can tweak it easily without losing the soul-soothing magic.

• Use turkey instead of chicken: After Thanksgiving, I often swap in leftover turkey for an easy, festive twist that turns out just as delicious.
• Make it gluten-free: Try a gluten-free pie crust and use a gluten-free flour blend for thickening—you won’t miss a beat.
• Add mushrooms or corn: I sometimes throw in sautéed mushrooms or a handful of corn kernels to enhance the veggie medley and texture.
• Dairy-free option: Substitute coconut milk or your favorite creamy plant-based milk for half-and-half, and use a vegan pie crust.

How to Make Double Crust Chicken Pot Pie Recipe

Step 1: Get your pie crust ready

I always recommend making the pie crust the night before—or at least two hours ahead—so it’s perfectly chilled when you roll it out. This recipe makes two crusts, so you’ll have one for the bottom and one for the top layer. Chilling the dough is key for flaky pie crust, so don’t skip this step!

Step 2: Simmer the chicken and veggies

Place your cubed chicken, sliced carrots, and celery in a large pot and cover with water. Bring it to a boil and let it go for about 10 minutes—this cooks everything just right without making the chicken tough. Once cooked, drain the water and set the mixture aside. This extra step helps with flavor and texture, trust me!

Step 3: Make that rich, thick gravy

In a skillet over medium heat, melt the butter and cook your chopped onions and garlic until the onions are translucent and you start to see some browning in the butter—it adds so much flavor here. Whisk in the flour, salt, pepper, and dried thyme to form a roux, then pour in the chicken broth and half-and-half. Keep whisking until smooth and simmer gently for about 10 minutes until it thickens up. Aim for a gravy thick enough to coat the back of a spoon—that’s when you know it’s perfect.

Step 4: Assemble your pie

Preheat your oven to 425°F (218°C). Roll out the first dough disc on a floured surface into a 12-inch circle and carefully press it into your 9-inch pie dish, smoothing out any wrinkles. Trim off excess dough from the edges. Spoon in the chicken and vegetable mixture, scatter frozen peas over the top, then pour the thick gravy evenly across everything — this is where that velvety sauce locks all the flavors in.

Step 5: Top it off and bake

Roll out your second dough disc just like the first and lay it on top of the filling. Trim edges and crimp them with a fork so the pie is sealed tight. Cut a few small slits in the top crust to let steam escape, then brush the whole pie with your egg wash for that gorgeous golden shine. Pop it in the oven and bake for 32–38 minutes, but don’t forget to shield the edges after 20 minutes with foil or a pie shield to prevent over-browning. Let it cool for at least 10 minutes before diving in—believe me, patience pays off here.

How to Serve Double Crust Chicken Pot Pie Recipe

Garnishes

I like to add a few fresh thyme sprigs on top right after it’s out of the oven—that herbal aroma makes the experience feel special. Sometimes a sprinkle of chopped parsley adds a bright, fresh look that contrasts the golden crust beautifully.

Side Dishes

For sides, I usually keep it simple with a crisp green salad or steamed green beans—something light to balance the rich pie. Mashed potatoes or roasted root vegetables make great hearty companions if you want to go all out.

Creative Ways to Present

For holidays or dinner parties, I’ve served this pot pie in individual ramekins with mini pie crust lids—it’s adorable and makes everyone feel like they’re getting a personal serving. You can also use decorative pie crust cutouts on top for a cute festive touch.

Make Ahead and Storage

Storing Leftovers

One of the best parts about this Double Crust Chicken Pot Pie Recipe is how well it keeps. I store leftovers in an airtight container in the fridge and find that the flavors actually deepen after a day or two. The filling stays thick and creamy, making it a perfect next-day comfort meal.

Freezing

If you want to make it ahead for a busy week, freezing works great. I usually bake the pie without the egg wash on top, wrap it tightly in plastic wrap and foil, then freeze it. When ready to bake, let it thaw overnight in the fridge, brush with egg wash, and bake as usual for a fresh-from-the-oven taste.

Reheating

To reheat, I cover the pie with foil and warm it in a 350°F oven for 20-25 minutes until heated through. This keeps the crust flaky and the filling bubbly—microwaving tends to make it soggy, so I avoid that when possible.

FAQs

Final Thoughts

This Double Crust Chicken Pot Pie Recipe has a special place in my heart because it combines the warmth of home cooking with a bit of elegance from that flaky, buttery crust. If you haven’t made a pot pie from scratch before, this is the perfect one to try—it’s truly worth the effort and the leftovers are just as delightful. I can’t wait for you to enjoy this cozy classic as much as my family does—we’re always asking for seconds!

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